If you don’t have smoked paprika in your pantry, may I ask why not? Go get some please. No, wait… I mean, order some online rather. Taco night needs it! In my opinion, these are really the easiest refried red kidney bean recipe you’ll ever make. And super cost-effective. Add it to tacos, to wraps, on bread, on rice… the options are endless.
On a serious note though, how are you doing my fellow good-food-lovers? How are you coping with everything that’s going on around us at the moment? How many of you are essential workers? I’ve been actively busy on my Instagram page but as per a recent ask, I know (or rather would hope) that you’ve missed my stories on the blog. I missed your interaction. So here I am bringing good food in a time such as this. Let’s chat below.
To be honest, there’s been an issue with me getting on my website from Kuwait, and only recently have we decided that’s it’s probably best to move hosting companies. We will be doing that over the next few days but have figured out an alternative way for me to be able to publish recipes from here in the meantime.
So here I am with an updated version of old recipe on the blog. As in the beginning-of-2015-old. I don’t even want to link you to that post because the images there is an abomination to my being. So I am here to redeem myself and bring you not only a smokey updated recipe, but prettier images too.
This red-kidney bean recipe is really easy to make and with pantry ingredients it is perfect for social-distancing days. I make a big batch for a whole weekend’s supper. And as mentioned above, smoked paprika gives life to this dish. Oh, and coriander. Yes, coriander is also of utter importance – fresh or dried.